🫐 Blueberry Vanilla Cream Tart 🤍 Buttery shortcrust pastry filled with a silky vanilla cream and topped with a glossy blueberry layer – clean, elegant, and perfectly balanced. 🥰 ✨ The first recipe we created using our own baking pan – coming soon. Stay tuned. 🤍 📝 Ingredients Springform: 24 cm / 10 inch (Food with Style) Shortcrust pastry • 250 g flour (2 cups) • 80 g sugar (⅓ cup) • 125 g cold butter (½ cup) • 2 egg yolks • 1 pinch of salt • 1–2 tsp cold water (if needed) Vanilla cream (extra stable) • 750 ml milk (3 cups) • 6 egg yolks • 110 g sugar (½ cup + 1 tbsp) • 60 g cornstarch (½ cup) • 1 tsp vanilla extract • 25 g butter 👉 reserve a little egg white (for sealing the base) Blueberry topping • 200 g blueberries (1½ cups) • 40 g sugar (3 tbsp) • 1 tsp lemon juice • 1 tsp cornstarch + 2 tbsp water Optional • fresh blueberries & mint 🤍 Instructions 1. Preheat oven to 180°C (350°F), top and bottom heat. 2. Mix flour, sugar, and salt. Rub in butter until crumbly. Add egg yolks and briefly knead into a dough. 3. Press dough directly into the pan (Food with Style), forming a 1.5–2 cm edge. Prick the base. 4. Blind bake for 20 minutes, then bake another 15–20 minutes until golden. 5. Brush the hot base (bottom + edges) with egg white and bake 3 more minutes. Let cool completely. 6. Heat milk. Whisk egg yolks, sugar, and starch. Add hot milk, cook until thick. Stir in vanilla and butter. Cool completely. 7. Briefly mix the cooled cream until smooth, spread into the base, cover, and chill 2–3 hours or overnight. 8. Cook blueberries with sugar and lemon juice. Add starch slurry, thicken, then strain and cool. 9. Spread over the set cream and smooth out. Chill again for clean slices. ✨ Clean layers, perfect texture, and a refined patisserie-style finish – made for elegant results 🤍🫐 - @foodwithstyle_official